Chocolate Brownie Torte

I know it's half-past Valentine thirty, but you need to make this recipe. I normally make this easy dessert in a 9" spring form pan, but I just couldn't pass up making these heart shaped hunks of chocolate goodness all adorned with cupid-esque cuteness in honor of Saint Valentine!!

This particular recipe was added to my repertoire some twenty years ago. It came with a group of recipe cards advertising a monthly recipe membership.  I made it once for a group of sewing friends and the rest is history.  The ingredients are pretty standard pantry staples and goes together in a matter of minutes.  The only lead time is allowing the torte to cool so that you can finish it with a fudgey glaze.

I'm giving you the original recipe. Over the years I've modified it to use organic corn syrup or organic agave (Wholesome Sweeteners brand) in place of conventional corn syrup. I've also found that whole wheat pastry flour (Wheat Montana brand) is a great substitution for all-purpose white flour. In my personal opinion, the end result is just as good, perhaps even better. As per usual, I use organic whenever possible. In this recipe I use organic butter, organic cane sugar and organic eggs.

Chocolate Brownie Torte

makes one 9" torte (10-12 servings)

1/2 cup corn syrup (Karo)
1/2 cup butter
1 cup semi-sweet chocolate chips
3 eggs
1/2 cup granulated sugar
1 tsp pure vanilla extract
pinch salt
1 cup all-purpose flour*
1 cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour a 9" spring form pan. Melt corn syrup, butter and chocolate chips in a small saucepan over medium heat just until chocolate has melted.  Remove from heat and allow to cool slightly. Cream sugar, eggs and vanilla. Add melted chocolate mixture and stir just until mixed. Add salt, flour and nuts, mixing just until incorporated.  Bake 30-35 minutes or until done when tested in center. Let cool 10 minutes. Run a knife around the outside edge of spring form pan. Release spring form clamp and remove outer spring form ring.  Allow to completely cool.

*high altitude adjustments-add 1 tbsp flour

Glaze:
1 cup semi-sweet chocolate chips
4 tbsp butter
2 tbsp corn syrup (Karo)
1 tsp pure vanilla extract

Melt butter and corn syrup in a small saucepan over medium heat. Add chocolate chips and vanilla. Stir until melted. Allow to cool slightly, then pour over torte and spread along sides.

In honor of Valentine' Day, I made ganache rather than the standard glaze, so if you're feeling extra decadent and have the ingredients on hand, I'd say go for it. The ratio for ganache equal parts heavy cream and semi-sweet chocolate.

Chocolate Ganache:
8 oz heavy cream
8 oz semi sweet chocolate chips

Place chocolate chips in a medium bowl. Place heavy cream in a small saucepan and bring just to a simmer. Pour over chocolate chips. Allow to sit for a few minutes before stirring. Stir until melted. Allow to cool slightly, then pour over torte and spread along sides.

My pictures do not reflect it, but I also made strawberry coulis to go along with the torte and vanilla bean ice cream. ("cupid" adornment consists of melted white chocolate piped in a pastry bag)

Strawberry Coulis

makes approximately 2 cups

10-12 oz frozen organic strawberries
1/4 cup organic cane sugar
juice of half lemon

Add ingredients to a small saucepan. Bring to a simmer, then cook on low until sugar has dissolved. Use immersion blender to puree. Strain strawberry mixture using a fine mesh strainer. Allow to cool to room temperature, then refrigerate until ready to use. Can be made several days in advance.

The heart shaped pan is a Wilton product. I was lucky enough stumble upon this pan at a thrift store. If you know me, you'd understand the "lucky" part--I get weak in the knees for all things "♥"!  I won't go into detail, but I've included a picture depicting the heart shaped parchment liners I cut.  This step will make getting the baked goods out of the pan easy-peasy.  Just revert back to the paper cutting skills you acquired in kindergarten! Oh, and remember to grease the pan, insert parchment, then re-grease parchment followed by dusting with flour.

  

Apple Crisp & Vanilla Bean Ice Cream

Yep, I made this. The vessel for this dessert is a cute little orange exterior enamel coated cast iron piece I found on my last outing. No real markings other than it is made in Belgium....♥ it though!! Now you know why I didn't accomplish any cleaning today.



OK, the ice cream is technically a "custard" as the cream/milk is heated then added to the egg/sugar mixture using a method referred to as tempering. The end result was rich and decadent. I made a small amount of each, basically enough for two. My portion is long gone, but I will be delivering the remainder to my Aunt Barbara tomorrow! The recipe for each can be found below:

Apple Crisp

serves 2

2 apples, peeled, cored and sliced

1 tbsp organic cane sugar

1/4 tsp Vietnamese cinnamon

Preheat oven to 375. Mix and place in a small baking dish.

3 tbsp spelt flour

4 tbsp rolled oats (not quick)

3 tbsp brown sugar

1 tbsp organic unsalted butter, melted

Mix first three ingredients in a small bowl. Add melted butter and mix to incorporate. Sprinkle over apple mixture. Bake in oven for 30-40 minutes or until apples are tender and topping is golden.

Note: I used organic Fuji apples and they do not have alot of moisture so the apple portion was not "saucy" perse. In the end I did not mind because the ice cream and caramel sauce more than compensated.

Vanilla Bean Ice Cream

makes about 4 half cup servings

3/4 cup skim milk

3/4 cup heavy cream

1/2 vanilla bean

1 egg

2 egg yolks

3/8 cup organic cane sugar (1/4 cup plus 1/8 cup)

Combine the milk and cream in a small saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the knife's edge to scrape out the seeds. Stir the seeds into the milk/cream mixture. Bring the mixture to a simmer and maintain for 10 minutes to impart the vanilla flavor.

Combine the egg, egg yolks and sugar in a small bowl. Beat until the mixture is thick, smooth and pale yellow in color. (My mixture never reached a "pale" yellow color since I was using farm eggs and the yolks are much darker than commercial varieties.

Using a whisk, gently stir egg/sugar mixture and slowly pour about half of the milk/cream mixture into the egg/sugar in a slow steady stream. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon. Transfer by straining mixture to a bowl, cover with plastic wrap directly on the custard and chill completely. Once chilled, place in ice cream maker and follow manufacturer instructions.

I own a Cuisinart Automatic Ice Cream maker (ICE-20 Series). They do not make a large amount, but the price is right. I ordered mine online at Sur La Table. They now carry the newer model, but the older model can still be found on Amazon.  This batch took about 20-25 minutes to freeze.

Place a scoop of freshly churned ice cream onto cooled apple crisp. Top with Kings Cupboard Organic Caramel Sauce that has been warmed slightly. Enjoy!! (PS. I'm starting a 5-day cleanse tomorrow!!)